Thursday, November 11, 2010

Cajun Crab Bisque Recipe


My store had a sale on crab meat and I bought a lot of it. The first thing I thought to make is this luscious crab bisque. Baltimore meet New Orleans.


The line up.


All of the veggies get cut into small dice.


This calls for a roux as does many cajun recipes.



I always add a bit of bacon grease which adds a deep smokey flavor.


In goes the flour.


It is quickly whisked into the hot oil.


It should immediately start to bubble.


It starts out being a very light color.


You must whisk this constantly.


It takes about 8 minutes and starts to smell nutty. When it is the color of peanut butter, it's ready.


Dump in the veggies and stir to combine.


Add the heat of your choice.


Add 4 bay leaves and 2 tsp. of salt.


Add 1 cup of crushed tomatoes. I always use fire roasted Muir Glen.


Mix everything together.


Add a half cup of sherry, madiera or marsala.


I also added a bottle of clam juice.


Add the water.


If it is too thick add additional water.


Then add 3/4 of the crabmeat.


Bring on the Baltimore and add some Old Bay Seasoning to taste. I added about 3 tablespoons.

Sprinkle in some dried thyme.


I also added 2 fish bouillon cubes. Bring it to a slight boil then turn down and simmer for about 20 minutes. I forgot to take a pick but I also added about 1/2 cup of cream and some chopped parsley right at the end.



Serve with a spoonful of extra crab meat sprinkled with a little Old Bay in the middle. This goes really well with the bread I posted yesterday!

Recipe:

Ingredients:
3/4 cup flour
3/4 vegetable oil and a little bacon grease
1.5 cups chopped yellow onions
1/2 cup seeded and chopped green bell peppers
1/2 cup chopped celery
1/2 cup chopped carrots
4 bay leaves
2.5 tsp salt
0.5 tsp cayenne or your choice of heat. I use Red Hot.
1 cup peeled, seeded and chopped tomatoes I use Muir Glen crushed fire roasted.
1/2 cup madeira, sherry or marsala
8 cups water I used a bottle of clam juice and added two fish bouillon cubes.
1/4 cup finely chopped parsley
1/4 cup heavy cream
1 lb. jumbo lump crab meat

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